Check out this cut from Mythbusters featuring the brilliant Anthony Dias Blue, who is Editor-in-Chief of the Tasting Panel Magazine (which has included articles by yours truly) and an all-around food and beverage guru through Blue Lifestyle.
This clip is pretty straightforward and will make you an expert on the finer differences between the Martini’s two most popular preparations.
Related Posts
- Banana Republic and Clos du Bois Winery Unveil Limited-Edition Holiday Bottles
In an unlikely partnership, Banana Republic and Clos du Bois Winery have joined forces to create limited-edition holiday bottles for the Clos du Bois North... - The Happening: The 2nd Annual TASTY Awards
The stars and celebrities of food and fashion television and film are preparing to revel in Hollywood on January 13th 2011 at their own one-of-a-kind... - Mutineer Magazine Celebrates Inspired Voices of the Beverage Revolution: Laura Levesque Page
Mutineer Magazine announces the addition of a new recurring column called “Inspired Beverage Voices,” created to celebrate regional innovators in the world of fine beverage... - Re-Cap: Taste of Beverly Hills
September 2, 2010 might’ve quietly come and gone in your neck of the woods, but in the world’s most famous zip code, 9.02.10 was a... - Mutineer Blog Contributor Spotlight: Erin Jimcosky
You probably have noticed by now that we have a lot of new faces regularly posting on the Mutineer blog. We recently recruited [read: brainwashed]...
tags: martini • mythbuster • myths • other mags • video
Comments 
JJ Bagley | Wednesday, January 7, 2009
Not only is there a taste difference but is seams that the shaken martini would be even colder than the stirred one. One of the reasons people want it shaken could be that they want that sucker COLD!
Jeff | Wednesday, January 7, 2009
Mythbuster’s myth-bustin’ Martinis = Awesome
Great show, but what’s with the new crew? The two guys are much funnier.
Zaza | Wednesday, January 7, 2009
The” Zash” would not think of having a stirred Martini!
Great mythbuster!
Katie | Thursday, January 8, 2009
Sorry, but as a martini fanatic, I would NEVER get mine shaken. Not only does it cloud and bruise the gin, but who the hell wants their martini THAT cold? Chilled is good, but nearly iced over would dull the aromatics in the gin…what’s the point? You might as well use shitty vodka at that point.
Johnston | Saturday, January 10, 2009
Vodka Martini for me please (shaken or stirred as long as it’s a double.)I do request a potato vodka over grain vodka. The enzymes in potatos inherently burn off congeners and impurities during distillation creating a silky, crealike texture not found in grain vodkas. Exceptionally smooth!
Just give me a room temp. vodka from the Baczewski-Gesssler family recipe (purveyers to the Austro Hungarian-Monarchy long ago) straight up in a stemless wind glass.
jbinthesun | Saturday, January 10, 2009
Being an ex-bruiser, and huge Bond fan I ALWAYS ordered shaken tinis. Katie’s points, along with the clip, have inspired me to try stirred…so i will immediately (but it may take two or three to confirm!
Sherri | Sunday, January 11, 2009
The only reason to wait until the ice melts to taste that martini was so they couldn’t see the difference, but it seems pointless. I mean, you want the gin or vodka infused with those ice chips so it’s cold but not watery. Who wants a watery martini? And if you want it stirred so you can truly taste the booze, why wouldn’t you just have it neat or freeze the bottle; no need for ice (or water) at all. I think it’s all silly posturing; drink ‘em how you get ‘em.